Chickpea & Spinach Tikki




  • Spinach leaves (palak) blanched, drained and chopped – 1 medium bunch (can use fresh coriander also as per the availability of fresh greens)
  • Chickpeas (chole) soaked overnight and boiled – ½ cup
  • Green chillies – 2
  • Garlic cloves – 4-5
  • Grated ginger – 2 tsp
  • Salt to taste
  • Garam masala powder -1 tsp
  • Chaat masala – 1 tsp
  • Soaked poha (beaten rice) for binding – 1 tbsp
  • Cold pressed coconut Oil for shallow greasing



  • Squeeze out excess water from chopped, blanched spinach and place in a grinder jar. Add chopped green chillies, garlic cloves, ginger and grind.
  • Add boiled chickpeas and grind again.
  • Add salt, garam masala powder, chaat masala and grind into a coarse mixture.
  • Transfer into a bowl and refrigerate for 15-20 minutes.
  • After removing it out from the refrigerator, add soaked poha to the spinach mixture and mix well.
  • Grease your palms with oil and divide the spinach mixture into equal portions and shape them into balls/tikkis as per choice.
  • Place tikkis in the pan and shallow-fry, turning sides till evenly golden from both sides.
  • Drain on absorbent paper.
  • Serve hot with fresh coriander chutney.



  • One can replace white chickpeas with black chana/ lobhia/ rajma (pre-soaked).
  • One can replace the chickpeas with steamed sprouts too.



  • Chickpeas are rich in fibre, iron, vitamin B (folate) and calcium.
  • Folate is a B vitamin present abundantly in spinach that is imperative to healthy infant development.
  • Relish and enjoy the hot snack or roll it with in a roti too as per choice and preferences.
  • Prefer garden grown or organic spinach always.

Download PDF: Chickpea & Spinach Tikki


Luke Coutinho

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